NOXITAN Ammonium ST

Sulphur dioxide has been used for centuries as an antiseptic, antioxidant and antioxidizing product, and for the high power of extraction of anthocyanins from the skin. Sulphur dioxide additions are indispensable when pressing grapes, from one side to favour the quick predominance of Saccharomyces cerevisiae yeasts, and on the other side to inhibit the premature development of lactic bacteria, as well as the action of grape polyphenol-oxydase. During storage period, the SO₂ ensures the control of bacteric development and polluting microorganisms.

Noxitan Ammonium ST it has antiseptic characteristics and is therefore suitable for vinification even in the case of musts coming from particularly moldy grapes.